30) G) GARDEN SEEDS & 
BRUSSELS SPROUTS 
Sow seed in June and cultivate the same as cabbage. 
The miniature cabbage-like heads are borne at the axles 
of the leaves. The leaves should be broken off in fall to 
give the sprouts room to grow. They are delicious when 
cooked late in fall or winter, 
Improved Dwarf—Pkt., 10c; 0z., 20c; %4 Ib., 60c; 1 Ib,, 
$2.00. 
Broccoli, 
ARTICHOKE 
The Globe Artichoke bears large round heads with thick 
_ fleshy scales, which are cooked and served like Asparagus. 
- Sow the seed early in March and transplant when warm in 
rows four feet apart and two feet in the rows. Cut the tops 
off in winter and protect with a heavy covering of straw 
or leaves. The first season will only yield a partial crop. 
The second year thin the shoots to three of the best and 
these will begin to form heads early in summer. 
Another use is to cut back the stems close to the ground 
early in summer. The young shoots which start up rapidly 
_ may be tied close together, filling in between with soil to 
exclude the air until “they are blanched and these are used 
in various forms of cookery or as a salad. 
Large Green Globe—Pkt., 10c; 0z., $1.00. 
BROCCOLI 
Resembles cauli- 
flower and requires 
the same _ cultiva- 
tion. It, however, 
is more hardy, and 
withstands greater 
extremes of heat 
and cold. 
Snow’s Whit e— 
Forms large 
ereamy white 
heads of excel- 
lent) quia laiitiy.. 
Pkt., 10c; oz, 
50c; %4 Ib., $1.75. Brussels Sprouts, 
SWISS CHARD OR SPINACH BEET 
Swiss Chard is a beet grown for its leaves. The mid-rib when 
boiled makes delicious greens, or the leaves may be boiled and 
served as spinach. Sown in the spring the leaves are soon ready to 
eat, and will continue to grow all through the summer and fall. If 
given a little protection it will survive the winter and make excel- 
lent greens early in the spring. 
One ounce will sow 100 feet of drill. 
Large White—Grown extensively for the leaves, which are used the 
same as spinach. Pkt., 5c; oz., 15¢e; %4 Ib., 30c; 1 Ib., 90c. 
Giant Lucullus—The leaves are very large and crumpled with heavy, 
broad-mid-ribs, which are a good substitute for asparagus. 
PkKt., 5¢; oz., 15¢e3; %4 Ib., 35e3 1 Ib., $1.00. 
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